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My neighbor's brisket method made me rethink everything
I always smoked my briskets fat side up, but my neighbor in Houston does fat side down. Tried it on my last cook, a 14 pound packer. After 12 hours, the flat was way juicier than usual, no dry spots at all. The fat cap took the direct heat from my offset, protecting the meat. Now I'm questioning every rule I thought was set in stone. Anyone else flip their brisket fat side down for certain cookers?
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avery_smith222mo ago
Fat side down is the move for offsets. The heat shield effect is real and saves the flat. It's one of those things that just works once you try it.
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bettywood2mo ago
Bet you've gotten a lot of flak for that tip, but it's legit, right? Curious though, do you ever get any weird fat pooling or flare-ups doing it that way? I tried fat side down once on my OKJ and it seemed like the fat rendered out crazy fast and made a mess. Wondering if I just had too much fat or my fire was too hot. What's your fire management look like when you do it, do you keep it low and slow or does it work at higher temps too?
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morgan.logan2mo ago
But what about the bark on the fat side?
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